Worka Sakaro GR1

This Ethiopian varietal is produced in the Gedeb region on a 120-hectare farm. Grown at a narrow altitude range of 2050–2100m, with average annual temperatures around 23°C, flowering begins in August and harvesting occurs between November and December.

Anaerobic (oxygen-free) processing was introduced to the region in 2020. In this method, coffee cherries are fermented in fully sealed, oxygen-deprived tanks or bags. For this lot, carbonic maceration is the anaerobic process used.

The cherries are placed into sealed stainless-steel tanks where fermentation begins. As the cherries ferment, they naturally produce carbon dioxide, creating a carbonic environment within the tank. The duration of fermentation is determined by temperature readings: higher temperatures shorten the process, while cooler temperatures extend it. Throughout fermentation, temperatures are kept below 25°C.

Typically, cherries ferment for 4–5 days, but this lot remained in the tanks for 10 days, allowing extended contact with the sweet mucilage. This longer fermentation intensifies fruit character and produces the wild, funky flavour profile carbonic maceration is known for. When the process is complete, the cherries shift from bright red to yellow tones.

After fermentation, the coffee is carefully removed and dried slowly for 20–25 days on African drying beds under full sun.

The farmers play a vital role in producing such a unique coffee. Tracon recognises their importance and supports them through social initiatives, including school programs that provide farming families with greater access to education, knowledge, and opportunities for a brighter future.

Red wine, passionfruit, plum, and blackberry notes throughout.